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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Peanut Butter & Apple Breakfast Cookies Recipe

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This recipe for Peanut Butter & Apple Breakfast Cookies is from The Churchman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup peanut butter
1 6-ounce container Greek Vanilla Yogurt
2 cups packed brown sugar
1 large egg
1 cup flour
1 cup whole wheat flour
2 teaspoons baking soda
3/4 teaspoon salt
1 cup rolled oats
1 medium apple, peeled and chopped

Directions:
Directions:
Preheat oven to 350ºF.
In a medium bowl cream together the peanut butter and Greek yogurt. Beat in the egg. Set aside.
In another bowl sift together the all-purpose flour, wheat flour, baking soda, and salt. Add to the peanut butter mixture and beat until mixed.
With a rubber spatula fold in the rolled oats and diced apples.
Measure out 1/4 cup scoops of the dough and place on a baking sheet lined with parchment paper 2" apart. Press slightly with your fingers.
Bake for 12-14 minutes. Allow to cool and enjoy!

Number Of Servings:
Number Of Servings:
18 large cookies
Preparation Time:
Preparation Time:
20 minutes (prep & bake)
Personal Notes:
Personal Notes:
Always share with grandsons!

 

 

 

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